Kiwi Fruit Granita with Passion Fruit and Orange Sauce

From: How to Cook Well, with Rory O'Connell

This is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.

Grilled Fish with Herb Relish

From: How to Cook Well, with Rory O'Connell

This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.

Lacy Nut Biscuits

From: How to Cook Well, with Rory O'Connell

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.

Light Rhubarb Cheesecake

From: Today


Seafood Chowder

From: Today

The old favourite.

Fish and Chips

From: Today

Serve with your homemade tartar sauce and a wedge of lemon.

Ardsallagh Goat's Cheese and Beetroot Compote

From: The Afternoon Show

A tasty starter, served with a rocket salad.

Salad of Purslane with Yoghurt Dressing, Chilli Oil, Roast Hazelnuts and Cumin

From: How to Cook Well, with Rory O'Connell

At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.

Lamb Koftas

From: How to Cook Well, with Rory O'Connell

I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yoghurt dressing.


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